makes about sixteen 4-inch pancakes, serving 4 to 6
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice. (*we like using buttermilk better*)
1 tablespoon juice from one lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
- Whisk the lemon juice and milk in a medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined. Make well in center of fry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle one tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin wide spatula, flip pancakes and cook until golden brown on each side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining oil only if necessary (* step 3 is identical to how Mom taught me to make pancakes except we used butter in place of oil*)
Serve with real maple syrup and enjoy! Have a great morning!